Bridging the fibre gap

Mona Schmitz-Hübsch, European Senior Marketing Manager Wholesome, Sweetness and Nutrition at Ingredion EMEA, looks at how the food industry can increase the fibre content of foods to improve the population’s fibre consumption and meet the growing consumer demand for products with high fibre claims.

A growing trend

Consumer interest in health and wellness is at an all-time high. For the food industry this takes many forms, and while for fat and sugar it is about reducing consumption, when it comes to fibre the opposite is true. More is definitely better.

It is known that most western populations still fall short of the recommended fibre intakes despite fibre being often cited as one of the top five ingredients or benefits looked for by consumers. In 2015 the UK’s Scientific Advisory Committee on Nutrition (SACN), recommended an increase in the population’s fibre intake to 30g per day for an adult. In Germany 30g has been the recommended limit for a number of years. This level is seen as important for achieving a healthy balanced diet which reduces the risk of developing a range of chronic diseases.

At EU level, resistant starch has been included in the harmonised definition of dietary fibre since 2008. Along with raising the recommended daily intake (RDI) of fibre, SACN also confirmed resistant starch as a key dietary fibre along with other dietary fibres like lignin and oligosachharides. This highlights how there is both a need and an opportunity for our industry to find ways to improve the fibre content in recipe formulations and to help bridge this so-called ‘fibre gap’.

This article is available in full in the Summer 2018 issue of Nutraceuticals Now

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